Strawberry 70's Cake - Master Cookbook Recipe # 295

Name: Strawberry 70's Cake - Master Cookbook Recipe # 295
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15
Cuisine: Southern
Ingredients: 1 box White Cake Mix (must be white); 3 oz. Strawberry flavored gelatin; 3/4 cup Vegetable oil; 1/2 cup Water; 4 Large eggs (room temperature); 1/2 heaping cup Strawberry Topping (Master Cookbook Recipe # 421 or 16 oz. frozen sweetened sliced strawberries); 1 stick Butter (room temperature); Approx. 1 lb. Powdered sugar; Remaining strawberries from the 16 oz. container (strained and pressed)

This is that classic, delicious strawberry cake you remember from the 70s! By combining a simple white cake mix with strawberry gelatin and real fruit, you get a cake that is incredibly moist, vibrant, and full of nostalgic flavor.

This is recipe #295 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min Cooling Time: 3 hrs

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Ingredients

The Cake:
1 box White Cake Mix (must be white)
3 oz. Strawberry flavored gelatin
3/4 cup Vegetable oil
1/2 cup Water
4 Large eggs (room temperature)
1/2 heaping cup Strawberry Topping (Master Cookbook Recipe # 421 or 16 oz. frozen sweetened sliced strawberries)
Strawberry Frosting (Master Cookbook Recipe # 421):
1 stick Butter (room temperature)
Approx. 1 lb. Powdered sugar
Remaining strawberries from the 16 oz. container (strained and pressed)

Instructions

Prepare the Batter: In a large bowl, combine eggs, water, and oil first, then add the gelatin, strawberry topping, and cake mix. Mix for exactly 2 minutes.
Bake: Pour into a well-greased 13x9 pan and bake at 350°F for 35-40 minutes. Let it cool completely in the pan until cold.
Make the Frosting: Strain and press the remaining strawberries to remove all excess juice. Cream the butter, then add the strawberry pulp and powdered sugar until smooth.
Finish: Spread the frosting over the cooled cake and serve.

Notes

Tammy’s Tips

For the best texture, always add your liquids to the bowl first and use a timer to avoid over-mixing. Be sure to press all the juice out of your strawberries for the frosting to prevent a "runny mess," and never frost until the cake is completely stone cold.